My inspiration for this recipe was the small container of left over sweet potato in the fridge – about 100g.
I used wholemeal self-raising flour so didn’t need any raising agent. You could use gluten free flour or buckwheat flour.
The recipe made 6 pancakes – 2 servings.
100g mashed sweet potato
100g self-raising flour or 100g plain flour + 1 teaspoon baking powder
100ml milk – I used soya
1 tablespoon maple syrup
½ teaspoon cinnamon
Coconut oil – add a tablespoon of melted oil to the batter just before cooking.
Combine all the ingredients to form a stiff batter.
Melt some coconut oil in a heavy frying pan and add a tablespoon to the batter.
Drop batter mixture into the hot pan and cook until the surface begins to bubble. Turn the pancake to cook the other side.
I spread homemade peanut butter on three of the pancakes and drizzled them with maple syrup for a delicious breakfast.